Frenchdinner
Chicken Fricassee
From The Common sense recipe book, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1383Calories
64 gProtein
270 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1383 kcal
Protein64 g
Carbohydrates270 g
Fiber48 g
Sugars58 g
Total Fat27 g
Saturated Fat4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol55 mg
Sodium8837 mg
Potassium3300 mg
Calcium364 mg
Iron16 mg
Magnesium366 mg
Phosphorus1672 mg
Zinc17 mg
Copper5.1 mg
Manganese3.6 mg
Vitamin D3.7 mcg
Vitamin C12 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B61.7 mg
Vitamin B120.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)40 mg
Folate277 mcg
Choline436 mg
Caffeine0 mg
Water2300 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.
a tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten minutes, add.a gill of tomato liquor and a pint of weak chicken stock, which should have been made from the neck, feet, giblets and wingtips of the fowls. Bring this to a boil. Wash and pick over a cupful of raw rice, stir it into the broth, and cook all together for twenty minutes, or until the rice is soft. Ten minutes before it is done add two tablespoon- fuls of grated Parmesan cheese and a dozen French mushrooms. Before taking from the fire, season to taste with salt and pepper
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